re: Cast iron or stock pot for cooking gumbo in

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Eta: why would anyone use a stock pot?

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I wouldn't use a designated stock pot since most of them are thin pots meant to be used for cooking very thin liquids---therefore stock pots.

Trying to cook gumbos, stews, jambalayas would be a PITA with having to be around the stove to stir it all the time to keep things from sticking.

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Eta: why would anyone use a stock pot?

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Because my stock pot is a 60 qt commercial stock pot. I have a special gumbo spoon (really, it's a 2 foot long spoon marketed to home brewers) with a long handle to be able to stir down at the bottom of the deep pot. I can make 4 or 5 gallons of gumbo and still have plenty of space left at the top of the pot so I never have to worry about sloshover. Hell, I could make 10 gallons and never have to worry about anything other than having enough heat to keep it simmering. The whole damned thing is made out of 1/4" thick aluminum, so it'll even out the heat from the burners.




I love my stock pot.